Published by the University of the Virgin Islands
Cooperative Extension Service
RRO2, Box 10,000 Kingshill, St. Croix USVI 00850

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FOREWORD

Bread is an essential food. It is included in the Basic Food Groups as
one of the daily food requirements. Bread provides vitamins and
minerals for growth and good body functions. These statements under-
score the importance of bread to the health and happiness of everyone.
Making fresh bread for one's family is a very satisfying experience,
especially at eating time when the pleasure and enjoyment of eating the
freshly baked bread with good tasting butter is observed. It is a
satisfaction no one can achieve by eating bakery-bought products. The
aroma of bread baking in the kitchen always sets one in the mood for
eating.
The recipes presented to you in this booklet on breads were produced
and tested in the Home Economics Laboratory at the UVI Cooperative
Extension Service.
New research in foods and nutrition has shown that fiber in the diet
is essential for good health. These recipes were developed taking this
important factor into consideration to increase fiber and provide good
nutrition without neglecting quality and taste.
If you don't mind working your hands in dough, and enjoying eating
homemade, good tasting and nutritious breads, try these tested recipes.

Olivia H. Henry
Former Home Economist
and Program Leader

SOMETHING ABOUT MAKING GOOD BREADS

It is easy to make good breads but care must be taken when handling the
ingredients. To achieve satisfactory results in your bread making, follow
these suggestions.

I. Always have clean utensils and working area. Before you start making your bread,
wash and rinse utensils in hot water. If you are using yeast remember it is a living
organism; it can attract and act with undesirable organisms present in uncleaned
utensils. Any unfavorable reaction will destroy the odor and taste of your bread.

2. Use good quality and fresh ingredients. Check yeast and baking powder for
expiration dates. Flour should be fresh smelling and fats should not be rancid.

3. Measure accurately and carefully. To measure flour, sugar, baking powder or
spices, heap the ingredient in a cup or spoon, level-off with straight edge of knife
blade or spatula. If recipe calls for sifted flour, sift the flour before measuring. Do
not press sifted flour in measuring cup, but spoon lightly into a dry cup, then level-
off with spatula or knife blade. Unsifted flour has 1 to 2 table spoons more flour than
sifted flour.

Brown sugar Measure brown sugar by packing it firmly into a dry measuring
cup. When emptied, the sugar should hold the shape of the cup if it was firmly
packed.

To measure milk or other liquids, pour the liquid ingredient into a liquid measuring
cup (glass cup); set the cup down on a flat surface and check for level of measure.
Do not hold cup in hand when checking for the level.

When measuring shortening, pack the ingredient firmly into measuring cup or
spoon. Be sure there is no air space present, then level it off with spatula or knife
blade.

4. Always follow recipe carefully. Make omissions or substitutions only when it is
absolutely necessary. If your diet calls for limited or total exclusion of salt, this
ingredient can be reduced or omitted without destroying the quality of the finished
product.

COOLING AND STORING YOUR BREADS

1. Remove loaf from pan, or rolls from baking sheet. Set on wire rack to
cool slowly away from draft.

2. When thoroughly cooled, place in plastic bags or plastic wraps. Freeze,
rrigerate or store at room temperature depending on the length of time
for storage. If bread is a moist type, it will be best to store it in the
refrigerator or freezer to avoid molding. This is especially necessary in
hot climates.

Freezing Every type of bread freezes very successfully for several
months when properly wrapped. If breads are to be stored for longer
than 2 to 3 days, it is best to freeze rather than refrigerate. Refriger-
ating breads for long periods of time tends to dry them out. To use
frozen bread, allow loaf or rolls to thaw out slightly, wrap loosely in foil
paper and heat in slow oven; serve as usual.

O.H.H.

Table of Contents

L Forew ord .dE ... .............d............. .... .iii

IL Something About Making Breads ......................................

Combine oil, milk and egg in mixing bowl. Mix well. (Beat with a portable
beater if available). Add breadfruit, dates and mix thoroughly. Combine
dry ingredients. Mix with breadfruit mixture. Beat well until the batter
becomes stiff. Spread into a greased loaf pan. Set to rise until doubled
(batter should be stif)D.

Grate coconut and set aside. Dissolve yeast in 1/4 cup warm water.
Cream sugar and butter, add vanilla and yeast. Add coconut and raisins
to sifted dry ingredients; add dry mixture in two parts with milk to form
a firm dough.

Turn dough out onto floured board or table and knead for at least 3
minutes. Put dough into mixing utensil and grease top. Cover with a
clean towel and let rise until double in bulk.

Shape dough into a loaf and place in a greased loaf pan. Let rise until
doubled. Bake in a moderate oven 350F. for 30 minutes or when knife
inserted into center comes out clean. Remove from pan, place on rack to
cool. Let the loaf stand overnight before sampling.

Gradually stir in remaining flour to make a medium stiff dough. Set aside
to rise about 2 1/2 hours. Turn out on floured board or counter top. Knead
gently, shape into loaves. Place in greased 8 x 4 x 2 112 loaf pans. Cover;
set in warm place to rise until doubled. Bake at 350F. for about 45
minutes.

Gradually add white flour to form a stiff dough, leaving side of bowl clean.
Turn onto floured counter; knead (add flour if necessary to prevent sticking).
Continue to knead for 3 to 5 minutes until the dough is smooth and stretchy.

Place dough in greased bowl; grease top of dough. Cover and set to rise until
doubled. Punch down dough; knead it slightly and let it rise for a second time.
After second rising, shape loaves. Place in greased loaf pans; cover and let
rise until doubled. Bake at 450F. for 10 minutes, reduce heat to 350F. and
continue to bake for 20 minutes or until done.Cool in pan for about 5 minutes.
Mix 2 tablespoons honey, 2 tablespoons butter and brush top of leaves.
Remove from pan and set to cool for 5 minutes on rack.

Gradually add remaining flour to form a stiff dough. Turn onto floured
board and knead for 3 minutes. Cover and let rise until doubled in bulk.
Shape into loaf and place in loaf pan. Let rise until doubled.

Add sorrel, grated orange rind and egg. Gradually add remaining flour to
form a soft dough. Knead until smooth; cover and set aside to rise. Punch
down 2 times; after third rising divide into two parts. Roll each portion out
to a 6 x 7 rectangle. Fill with mixture made by cooking chopped sorrel with
1/2 cup water until water evaporates. Combine with chopped nuts,
currants and honey.

In large bowl mix 1 cup flour with powdered milk, yeast, margarine, oil,
sugar, and salt. Add warm water and egg; beat well for 3 minutes. Add
grated papaya; cover and let rise for 15 minutes or until bubbles form on
top.

Mix remaining flour with cinnamon and nuts; add to mixture, knead for
3 minutes. Cover and let rise for 1 hour or until doubled. Knead dough
for 2 minutes (if dough is to sticky to handle, cover and allow to rest for 5
to 10 minutes).

Form into loaf; set into loaf pan 9-1/4 x 5-1/2 x 2-3/4. Bake for 1 hour at
450F.

Gradually add 4-1/4 cups of flour until stiff dough is formed. Grease
hands lightly; knead dough on floured surface for 3 minutes. Cover and
set aside to rise until doubled; shape. Place in greased loaf pans; set to
rise until twice the volume.

Soak oatmeal and yeast together in lukewarm water. In a large mixing
bowl, beat honey, egg and shortening for 1 minute. Add coconut,
pineapple and yeast mixture; beat well.

Combine flour, salt and wheat germ, add to oatmeal mixture to form a
stiff batter; let sit in bowl for about 15 to 20 minutes. Pour into greased
loaf pans 9 x 5 x 3. Set to rise for half an hour or until double in size.

Gradually add 5-1/2 cups of flour in 3 parts, beating well after each
addition (about 3 minutes). Add balance of flour to form a stiff dough;
knead until smooth.

Place in greased bowl, grease top of dough; cover and let rise until double
in bulk. Punch down; set to rise for a second time. Shape into 2 loaves and
place into a greased pan. Let rise until double in size.

Bake at 375 F. until done (test by tapping lightly on the loaf; if the loaf
sounds hollow, it is done).

Add raisins and prunes. Gradually add 2-1/2 cups of flour to form a soft
batter; let rest for 10 minutes. Add balance of flour to form a stiff dough.
Knead well on floured board until smooth.

Place in greased bowl, grease top of dough, cover and let rise until double
in bulk. Punch down; set to rise a second time. Shape into 2 loaves and
place into a greased pan. Let rise until double in size.

Bake at 375F. until done (test by tapping lightly on loaf; when loaf
sounds hollow it is done).

Gradually add 3 cups of flour, mixing well after each addition. Turn on
lightly floured board; knead for 3 minutes; gradually add a little more
flour if dough is too sticky to handle. Grease top of dough and let rise
until double in bulk. Punch down; setto rise a second time until doubled.

Shape and place into 2 greased pans 7-3/8 x 5-3/8 x 2-1/4. Set to rise until
double in size. Bake at 400F. until done.

Issued in furLthraincc of Cooipernaive Extension Works, Acts of Congrcss of May 8 and June 30, 1914
(as amended), In cooperation with U.S. Dep.rtrnent of Agriculture. The Untivrsity of the Virgin Islands
Cooperative Extension Service is an Equal Opportunity Affinative Action Organlzation, providing
educational services In the fields of agriculture, home economics, rural development, 4-H development
arid related subjc .s to all persons regardless of race, color, religion, sex or national origin.
Dr. D.S. Padda, Director